餐饮业常见生物危害分析及控制

doi:10.13386/j.issn1002-0306.2013.01.010

餐饮业常见生物危害分析及控制

Analysis and control of common biohazard in restaurant industry

摘要

摘要: 餐饮业食品安全问题已逐渐成为政府高度重视、广大消费者日趋关注的大问题。由于生物危害造成致病菌污染食品而导致的食源性疾病仍然占主要位置。因此,生物危害分析在餐饮业HACCP体系(Hazard Analysis and Critical Control Point)建立过程中尤为重要。本文对餐饮业HACCP体系建立过程中常见的3种生物危害:细菌(金黄色葡萄球菌、沙门氏菌、副溶血性弧菌、肠出血性大肠杆菌O157:H7、单核细胞增生李斯特菌、肉毒梭状芽孢杆菌、志贺氏菌、蜡样芽孢杆菌)、病毒、寄生虫生物危害进行科学的分析,并提出切实有效的控制措施,为建立经济高效的HACCP体系提供一定的理论支持。

Abstract: The food safety issues of restaurant industry have been attached great importance by both government and consumers.The foodborne diseases still occupy the main position due to the Pathogenic bacteria pollution food caused by biohazard.Therefore, the biohazard analysis plays the key role during the process of HACCP (Hazard Analysis and Critical Control Point) construction in the restaurant industry.In this article, 3 common biohazards were analyzed of the process of HACCP construction in the restaurant industry, including bacteria (Staphylococcus aureus, salmonella, Vibrio parahemolyticus, Intestinal hemorrhagic escherichia coli O157:H7, Mononuclear cell hyperplasia liszt bacteria, Clostridium botulinum, Shigella Spp., Bacillus cereus) , viruses, parasite.Regulatory measures were proposed which provided theoretical basis in the construction of economic efficient HACCP system.